Zur Kenntnis der Acyllactylate als Emulgatoren für...

Molecular Nutrition & Food Research 1977 Vol. 21; Iss. 9

Zur Kenntnis der Acyllactylate als Emulgatoren für Lebensmittel

Prof. Dr. Cl. Franzke, W. R. Stenzel, B. Drescher, F. Herfurth
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Volume:
21
Year:
1977
Language:
german
Pages:
5
DOI:
10.1002/food.19770210912
File:
PDF, 275 KB
german, 1977
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